Who needs rice when you have cauliflower? Inspired by a beautiful head of locally grown cauliflower and my wonderful friend Mo.
What You'll Need:
1 head cauliflower
1 onion, minced
1 clove garlic, minced
1/2 c water
2 tbsp. tomato paste
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
fresh ground pepper
1 can black beans, rinsed and drained
cheddar cheese, shredded from the block
whatever else sounds delicious to you in Mexican inspired fare
Chop cauliflower. Pulse in a food processor until "riced." This may take a few rounds, depending on the size of your food processor.
Cook riced cauliflower with olive oil in a large frying pan, stirring frequently. The water will slowly begin to cook out, and it will begin to brown.
Meanwhile, sauté onions and garlic in a separate frying pan. Once aromatic, add water, tomato paste and seasonings. Stir to create a light sauce. Add cooked cauliflower and beans, mix well.
Portion onto serving plates, top with desired fixins. Or, wrap up in a tortilla as a burrito.
Serves 2 as a main, 4 as a side.